Mixed food additives for confectionary

Mixed sodium alginate food additive Biosphera HVNE

Acts as a texturizer suitable for the manufacturing of confectionary fillings, condensed and caramelized milk products. With dosage adjustment, product texture can vary from spreadable to gelatinous.

INGRIDIENTS: guar gum, xanthan gum, sodium alginate, sequestrant.

DOSAGE: 0.3-0.7%

Mixed food additive Rusgel R60

Acts as a carrageenan-based gelling agent and texturizer. It is suitable for the manufacturing of jelly and gummy candies, various confectionary fillings.

With dosage adjustment, product texture can vary from spreadable to gelatinous.

INGRIDIENTS: carrageenan blend (Е407), potassium chloride (Е508), maltodextrin (Е459).

DOSAGE: 0.2-1.0%

Agar-agar Biosweet 900

Е406 additive is used as a gelling agent in the confectionary industry when manufacturing marmalade, soufflé, zefir (marshmallow-like confectionery), etc.

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